Savory bread and vegetable cake

To make savory bread and vegetable cake, start by preparing the ingredients: shuck the fresh beans 1, then peel and dice the potatoes 2. Clean and dice the pumpkin too 3. You'll need around 5.3 oz of shucked beans and 5.6 oz of pumpkin pulp.

Lastly, peel and thinly slice the onion 4. Place the onion in a pan with a drizzle of hot oil 5, then add the potatoes 6.

Add the pumpkin 7, the potatoes 8 and stir for 3-4 minutes on a medium flame 9.

Season with the sage leaves 10, add salt, pepper and then pour the hot water in 11. Cook with the lid on for around 20 minutes on a medium-low flame, stirring occasionally 12.

In the meantime, dice the old bread 13, place it in a mixer 14 and blend into crumbs 15.

Once the vegetables are cooked, remove from the heat and blend with an immersion mixer 16. Add the bread crumbs to the hot mixed vegetables 17 and stir together 18.

Now heat a drizzle of oil in a pan, add the mixture and press down to smooth the surface 19. Cook for a few minutes on a low flame, just enough time to form a crust, then delicately turn the fritter over using a plate, and slide it back into the pan 20; be careful as the consistency is rather soft. Cook for a few minutes on the other side too, after which you savory bread and vegetable cake is ready to be served while still nice and hot 21!